(from “It's Called a Breakup Because It's Broken” book by Greg and Amiira Behrendt)
Preheat oven to 350. In a large bowl, combine cake mix, melted butter, and 1/3 cup evaporated milk. Stir by hand. Divide dough in half and press one half into the bottom of a (preferably greased and floured) 9”x13” baking dish. Bake at 350 for 8-9 minutes.
Meanwhile, in a large saucepan, combine caramels with other 1/3 cup evaporated milk. Cook over low heat, stirring constantly, until all caramels are melted. (Theoretically this also takes 8-9 minutes.)
Remove pan from oven. Sprinkle chocolate chips onto the partially baked dough. Pour caramel mixture over chocolate chips. Crumble the other half of the dough over the caramel layer. Return to oven and bake for 20 minutes. Remove, let cool for 15 minutes, then cut into squares. Refrigerate for at least 30 minutes before serving. (Very important to cut before refrigerating; you'll never be able to cut them afterwards!) Keep in fridge when not planning to serve, especially in 90-degree San Diego weather!